Lock the lid in place. Over high heat, bring to high pressure and cook for 11 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The beans should be tender. If not, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until peas are done. If mixture is too soupy, puree about a cupful of peas and stir the puree back into the chili

Stir in salsa to taste (if using) and salt. Simmer for a few minutes to allow the beans to pick of some of the salsa flavor. Stir in the coriander just before using.

I followed most of the instructions, but since I was out of seeds I used cumin. Instead of salsa I added some tomato paste. I also doubled the garlic.

This recipe could easily be made in a regular pot or slow cooker. Cook for 30 minutes, then check the black-eyed peas.

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I'm Hannah Katsman, mother of six. I wrote this site to help home cooks learn to make quick, healthy meals from easily available ingredients in less time. Aside from lots of recipes, at Cooking Manager you'll learn lots about different ingredients, efficient cooking techniques, and appliances. Read More…